Advice 1: How to melt down the butter

Clarified butter can be stored for a very long time, unlike usual. It is also much healthier and easier to digest. Much better it is suitable for frying, because the Smoking only after heating to 200 degrees Celsius.
How to melt down the butter
You will need
    • butter
    • pan with thick bottom
    • glass jar for storing oil
Instruction
1
When peretaplivanii of butter evaporated water and milk proteins. Due to this significantly lengthens the shelf life of this oil is cleaned from impurities. By the way, this oil can be used in food to people who can not tolerate lactose.
2
First, prepare the oil. Suited cream unsalted butter with fat content of more than 80 percent. Rather it was the homemade natural oil, then you can be sure that there are no chemical additives and margarine.
3
To melt down the butter, take the saucepan with thick walls and bottom. It is necessary that the oil in the process of peretaplivanii does not burn.
4
Butter cut into small cubes and add to the pan. You need to achieve softness. Leave it for a while the pan at room temperature. For about an hour.
5
Put the saucepan on the stove and make a small fire. Melt the butter. So it is not burnt, stirring occasionally trying to melt the larger pieces.
6
When the oil is completely gone the liquid begins to boil, be very careful. Should immediately remove the fire so that the oil continued to boil, but barely. No gurgling and no vicepa.
7
On the surface of the oil will begin to appear foam. Gently remove it with a slotted spoon, trying not to stir and not let the foam go down.
8
Continue to cook the butter, occasionally removing from the surface of the foam. It contains harmful substances that were in the oil, so the longer the melted butter sauce to boil, the tastier and healthier it will be.
9
To melt down the butter, it will take about an hour to two hours. Follow the foam. When it is formed smaller, it is possible to remove the pan from the heat.
10
Carefully strain the oil into a clean glass jar, not shaking. At the bottom of the pan should remain a precipitate. The Bank also oil is clean and almost transparent.
11
After the oil hardens, it will turn yellow and become thick with cereal consistency.
12
Store ghee in the refrigerator it is not necessary. In a cool room it will not spoil for a very long time.

Advice 2: How to melt down the oil

Melted butter ghee or ghee in India is not called "liquid gold" and considered one of marilou prosperity. This oil is the best source of fatty acids, it does not contain lactose, so is suitable for those who can't afford ordinary butter oil because of its intolerance. Ghee can tolerate high temperatures. If conventional oil begins to burn when heated up to 120 degrees, Ki and 190 – the perfect temperature for stewing and roasting – is transparent, with a delicate caramel flavor and a wonderful nutty flavor.
How to melt down the oil
You will need
    • butter
    • two pans
    • one more than the other or one thick-walled pot
    • gauze
    • glass or pottery for storage
Instruction
1
To get the perfect melted butter from poor cream impossible. Choose good oil, no vegetable fat and other additives.
2
Melt down a small amount of oil and on the stove, but a lot of oil, stock up for the year ahead, it is better to heat it in the oven. 1 kilogram of butter melt on the stove for 2 hours, and in the oven for a half, 10 pounds will burn on the heat for 10 hours in the oven – about 8. How much will the GI of a certain amount of oil, to say it is always difficult, it depends on how many in each grade contains water and milk protein. Typically, the water content in oil – 18%, protein 2%, and pure milk fat – 80%, but these figures are very approximate. On average, 1 kg of good butter slightly less than 800 grams of pure Ki.
3
Ghee, melted on the stove, called the garden guy. It is cooked in a water bath – a pan of a smaller size put in the pan more and the remaining space between them is filled with water. Cream the butter cut into pieces and put in a small saucepan. The water is heated to the boil, reduce the heat to medium and wait until the oil surface does not appear white protein foam. It is removed with a slotted spoon. At the bottom of a small saucepan will also form a precipitate. Many sources warn Housewives that he in any case should not become brown, burnt, but in a water bath it does not threaten you. Once the protein foam will cease to be formed – the oil is ready. Now you need to strain it through a clean cheesecloth into a glass jar or clay pot. Melted butter can be stored up to one year, without changing their qualities.
4
To get oil, melted in the oven – CHULA GI – you need to pre-heat it to 150 degrees Celsius. Butter, cut into small pieces, put into a thick-bottomed pan and put in the oven, the temperature is maintained the same. What good is this method? You have no need to watch the butterand remove the foam - after GI is ready, you can easily remove from its surface a dense crust. On heating each kilogram of oil takes about three quarters of an hour. After you get the oil out of the oven, free from crust, it also needs to drain into a clean glass or clay container, cooling and storing.
5
Guy perfectly perceives aromatic additives. Make the melted butter with pepper, turmeric, flavored with cumin and cloves. Clove oil – lung GI – so, if in the melted butter put into a clean gauze bag 20 buds of the clove tree, a quarter nutmeg, not powdered, and broken in pieces, two tablespoons of sesame seeds. The said quantity is enough to flavor 1 killogramm oil. After the butter melt, the bag should be removed and act according to the standard procedure – drain, pour, store.
6
Especially tasty and healthy ginger ghee oil – adrak GI to cook it enough to throw in the melted butter peeled ginger root. About 3 inches of root per kilogram of oil.
Useful advice
There is a perception that GI can be obtained only from unsalted butter. This is not so. All the salt will still remain in the sediment, so that there is no difference and if you have a very good, but salted butter – feel free to peretaplivanii it.

Another misconception is that Ki must be stored in the refrigerator. Anything like that – just a dry cool place.

Advice 3: How to store butter

A creamy oil - an essential food item of many people. It contains vitamins A, D, E, the use of which is especially important in the winter time. Long term preservation of the taste of the oil and vitamins in it can only be guaranteed with proper storage.
How to store butter
You will need
Instruction
1
Place bought butter in the fridge. The retention period depends on date of manufacture, type of product, packaging, and storage temperature. So creamy oil in packs, Packed in foil and stored no longer than 20 days in a parchment - not more than 10 days. Storage temperature of the product should be from 0 to +6оС. Sandwich the oil is maintained at the same temperature for 15 hours. If you bought cream the butter for future use, place it in the freezer. Store it in the freezer can be for two months at temperature of -18 ° C.
2
Place the butter oil in a grease gun, if you bought it in bulk. The container storing oil should be opaque, as light oil, oxidized (above it appears rancid yellow layer). Oiler also should be closed tightly, as this product absorbs odors. If you don't have nipples, wrap the butter in foil or in parchment, in polyethylene it can not be stored.
3
Store oil in a warm time of the year when there is no refrigerator in the following manner. In a small saucepan, pour cold water, add salt enough to make a strong solution. Place in a container of brine butter oil, wrapped in parchment or foil. Be sure to cover the cookware with the oil,m cap. Twice a day change the water and try to quickly use oil.
4
Melt down the butter, if it still provarlo. Cut and discard the top yellow layer, put it in a saucepan or frying pan. When the oil starts to boil, add two or three slices of Apple. Boil it, remove from heat, remove cloves, and let cool slightly. Again, put the bowl with oilm on fire, put new slices of Apple, again boil it. Refrigerate the oil, periodically whisking it with a fork until it has cooled.
Note
Eating foods fried in butter is harmful to health as in it when frying formed carcinogens. In a healthy diet it is better to use it in its natural form, for example, for sandwiches.
Useful advice
When buying butter be sure to pay attention to its date of manufacture.

Advice 4: What kind of oil is best for frying

Roasting involves the presence of high temperatures, because a good fryer is able to heat up to 200°C and above. Heat is able to withstand not every oil, it may start to burn, normal taste will change to bitterness. In addition, it can form carcinogenic substances directly threaten human health.
What kind of oil is best for frying
Instruction
1
An important criterion in determining suitable oil for frying or not, is the temperature at which above the oil begins to rise light smoke. From that moment oil, no matter how good it initially was, begins to transform into a pretty dangerous substance. Smoke arises as a result of oxidation and subsequent splitting of individual fatty acid on acrolein and other harmful substances.
2
First be cleaved unsaturated fatty acids, the more their contents in the oil, the sooner it will begin to smoke and the less suitable for frying. Vegetable oil, considered to be particularly useful, for example, unrefined olive, contain large amounts of omega-3 and omega-6 acids, which are extremely important for human health. They strengthen the walls of blood vessels, thin the blood, lower cholesterol. And these acids start to burn first, as soon as the temperature reaches 150°C, which immediately makes this oil totally unsuitable for frying.
3
Therefore it is necessary to pour in the pan, only the oil that contain in their composition more than 50% saturated fatty acids, are able to withstand significant heat. Such oils are: soybean (starts to burn at 234°C), sesame (230°C), refined olive (230°C), palm (220°C), sunflower (220), coconut (200), grape seed oil (190°C), special Margarines (170°C and above). Butter for frying is not suitable, but if you melt down by removing fluid and milk protein, it can be successfully fry any foods at temperatures up to 200°C.
4
The greatest number of disputes is around the varieties of olive oil. To determine which one is suitable for frying and what not, very simple. It is necessary to look, whether there is on the label the words "cold pressed". Cold pressed oil begins to burn at about 160°C. In the process of refining oil becomes more stable and can easily tolerate temperatures up to 200°C, which immediately makes it suitable for frying.
Note
There are vegetable oils, which are produced only by cold pressing - they do not tolerate heat. Such oils include: flax, burdock, oil of walnuts or pumpkin seeds. Percentage of unsaturated acids in them are so high that they will start to burn before they can reach the required temperature.
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